Baked Banana Lumpia
Baked Banana Lumpia recipe from Down to Earth Organic and Natural.
Yield
4 Servings
Ingredients
- Phyllo dough, thawed
- 1 bunch apple bananas (5-6), ripe to overripe
- 1 cup brown sugar
- 1 Tablespoon cinnamon
- ½ cup baking cocoa (optional)
- ½ cup coconut flakes (optional)
- ¼ cup coconut oil
Instructions
- Preheat oven to 400°. Line a large baking sheet with parchment paper.
- Cut 1-2 sheets of phyllo dough into quarters (about 8” squares). Cut enough squares to equal the number of bananas you have.
- Peel bananas and cut off ends.
- Pour brown sugar and cinnamon into a small bowl. Pour cocoa, coconut flakes and coconut oil into separate small bowls.
- Brush coconut oil generously over each square.
- Roll bananas in sugar and cinnamon mixture. You can either bake them as-is or roll in cocoa and/or coconut flakes.
- Place banana on the bottom of phyllo square and carefully roll, brushing a little coconut oil on the outside layer as you roll. If dough is too long, simply cut until the ends are about ½”-1” from the banana inside.
- Place rolled lumpias on a baking sheet, evenly spaced. Bake for 20-25 minutes, turning over halfway through.
- Remove from oven and let cool. Serve immediately as-is or with ice cream. Enjoy!